Moroccan lamb pie

This warming, hearty dish is a traditional Moroccan favourite and is a delicious option for making use of your leftover lamb. Serve with roasted vegetables or a side of salad
A great idea for using up your leftover lamb
ITP Images
A great idea for using up your leftover lamb
August 02, 2018
Preparation Time 15 minutes
Cooking Time 35 minutes
Serves 3-4

PHOTO BY Aasiya Jagadeesh
RECIPE BY Marthene Leisegang
FOOD STYLING BY Marthene Leisegang

INGREDIENTS

5cm piece ginger, grated
2 cloves garlic, minced
1 large red onion, chopped
2 sprigs spinneysFOOD Fresh Rosemary, chopped
¾ cup dried apricots, roughly chopped
1 tsp spinneysFOOD Ground Cumin
1 tbsp spinneysFOOD Coriander
1 tsp spinneysFOOD Fennel Seeds
1 tsp paprika
Extra virgin olive oil for frying
3 cups leftover lamb, shredded
1 tin spinneysFOOD Chopped Tomatoes
spinneysFOOD Salt and Black Pepper, to taste
1 store-bought puff pastry
1 spinneysFOOD Organic Free Range Egg

METHOD

  • 1

    In a large saucepan, fry the ginger, garlic, onion, rosemary and apricots with the spices in extra virgin olive oil on a medium heat until the onions are soft and fragrant.

  • 2

    Add the shredded lamb.

  • 3

    Add the tinned tomatoes and mix well. Season to taste with salt and pepper.

  • 4

    Spoon the filling into 3 or 4 small pie dishes or 1 big dish.

  • 5

    Cut the puff pastry into shapes that are the same size as the pie dishes.

  • 6

    Place the puff pastry on top of the filled pie dishes, pressing down on the sides.

  • 7

    Brush with the egg wash and bake the pies for 20-35 minutes, until the crust turns golden brown in colour.

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